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Scientists may have found a way to keep your pasta from sticking together



Pickled eggs are something of an acquired taste. Most recipes will tell you to put hard boiled eggs in a glass of vinegar, herbs, spices and sometimes beets and voila – you have a delicious, spicy snack.

Let's say you only want one pickled egg. instead of a whole batch. The place you're most likely to find is at your local dive bar. As pointed out in The Farmers Market Cookbook of 1982: "No self-respecting space would be caught at the bar without a jar of pickled eggs." You can still find purple-pickled eggs that sway at many waterholes across the country in a tub of mysterious liquid. But how did such a strange snack become a staple food? Everything started with a clever marketing ploy, according to Tales of the Cocktail.

In the 1

860s, bars in New Orleans started with complimentary lunches to lure guests into the bar, and these meals were usually delivered with a hard-boiled egg. This habit may have been copied by the French, but there are some reasons why American bartenders have started to implement it. For one thing, hardboiled eggs can be kept for several hours without being chilled, and in bars the eggs usually have eggs at hand, as they are used in some beating and cocktails. There was also a third reason: "In order to make customers thirstier – and also to protect them from messing around," writes Everett De Morier in 19459004 The Invention of Everything changed to pickled eggs for health reasons. Pickled eggs can even be kept longer than their hard-boiled counterparts. In addition, eliminates the effort to clean up the egg shells after the lunch break. Although pickled eggs are popular in the UK throughout the pond, where a World Championship for Pickled Eggs is held, it is the Germans who get the credit for bringing the Americans snacks.

"The eggs were popular with Hessian mercenaries. Then he migrated to the Dutch in Pennsylvania, who used a very simple method to make them: the egg – or the cucumber or the sugarbeet or whatever they were preparing – got into Put a glass with spicy vinegar and leave it there, "writes De Morier.

At about the same time as bars in NOLA were offering free lunches, eggs picked up in the US also appeared in the US before spreading to other non-German farms. Culinary historian Richard Foss believes that their popularity was also a matter of taste: pickled foods and some lagers just work well. "The influx of Germans changed America's taste in beer drinking," says Foss Tales of the Cocktail. "I would very well suspect that they could have brought into the taste the sour things, which also fit well to camp."

In some parts of Germany this is still a popular snack for bars. After the Americans had acquired the preference for pickled treats, the tradition continued for decades. Before Prohibition was issued, it was not uncommon to see a jar of pickled eggs sitting next to a jar of pickled pig's feet at the bar.

At some point in the evolution of hard-boiled egg, devilish eggs and Scottish eggs became loudly punched. Pubs today offer tempting snacks such as soft pretzels with cheese or fried jalapeño poppers, but if you're lucky, You may meet the modest pickled egg in your next night.

Jar of pickled eggs? Then you never ran on the wild side, "writes Duane Swierczynski in The Big Book O & # 39; Beer ." There's something special about people eating a pickled egg out of a glass with a layer of dust that could compete with Tutankhamun's grave. "


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